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Easy Chicken Chow Mein that anyone can make at home. This recipe yield delicious and healthy chicken chow mein that is better than Chinese takeout!
What Is Chicken Chow Mein
Chicken Chow Mein is Cantonese fried egg noodles with tender pieces of chicken. It’s a very popular and delicious noodle dish that everyone loves.
In this recipe tutorial, you will learn how to make it like the takeaway (takeout) at Chinese restaurants.
Chicken Chow Mein Ingredients
The recipe calls for the following basic ingredients:
- Egg Noodles – you can get fresh egg noodles or dry egg noodles
- Chicken meat. I prefer skinless and boneless chicken breast, but you can certainly use chicken thighs
- Bean Sprouts, cabbage and carrots
- Chow mein sauce
See the recipe card for full information on ingredients.
Therefore, get to the grocery store and get this recipe going tonight! You will not regret it.
What Is Chow Mein Sauce Made Of
Chow mein sauce is made of oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water and ground white pepper. The sauce lends a mouthwatering savory taste to the noodles.
Tips On How To Cook Chicken Chow Mein
- Tenderize the chicken by “velveting” the chicken with corn starch. This will ensure Chinese-restaurant tender and silky chicken.
- You will need a deep skillet or Chinese wok (preferred) for the best results.
- Heat up the utensil on high heat. Add cooking oil, then stir fry by tossing and flipping the chicken, vegetables and egg noodles back and forth with a spatula.
- If you have a pair of Chinese long wooden chopsticks, use them instead of a spatula. The chopsticks will ensure that the noodles are not broken up during the cooking process.
Frequently Asked Questions
They are two completely different noodle dishes and they don’t taste the same. Lo Mein is a Chinese noodle dish where the noodles are mixed with the sauce and there is no stir-frying involved.
This recipe is 519 calories per serving.
What To Serve With Chicken Chow Mein
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Chicken Chow Mein
Ingredients
- 8 oz (230g) fresh chow mein egg noodles, steamed chow mein or dry chow mein
- 4 oz (120g) chicken breast, cut into pieces
- 3 tablespoons oil
- 3 cloves garlic, finely minced
- 2 oz (30g) cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, optional, for coloring purpose
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes ground white pepper
- 1 pinch salt
- 4 oz (120g) bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch (5cm) lengths
Chicken Marinade:
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
Instructions
- Prepare the noodles according to the packaging instructions.
- Pat the chicken dry with paper towels. Add the soy sauce and cornstarch, then stir to coat well. Set aside for 10 minutes.
- Heat a wok or skillet over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the chicken.
- Stir-fry until the chicken is half cooked or the surface turns opaque, then add the cabbage and carrot, stirring continuously. Add the noodles to the wok or skillet, followed by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and a pinch of salt.
- Stir and toss the noodles back and forth for about 1 minute. Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions, stir a few more times, then dish out and serve immediately
Notes
Egg noodles, or Chinese chow mein are labeled differently: chow mein, steamed chow mein, pan-fried chow mein, egg noodles, Hong Kong egg noodles, etc. Please refer to the picture above when choosing your chow mein. The picture on the left is the noodles out of the package, and the picture on the right is the noodles after prepping (but before cooking).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am very pleased with this recipe it’s easy to make and very tasty thank you for a great recipe
About how many calories would you say this meal is?
Hello Rasa,
Please tell me what brand of noodle to use- I have a lot of Oriental Stores around me (dry or wet)
Thank you!
You can use steamed chow mein, or egg noodles. :)
I just made this last night and it is incredibly delicious. Thank you!
Hi Kathleen, so glad that you like this chicken chow mein recipe. :)
Could you please tell me which brand of noodles you use, and if they are available online? I can never find the right noodles for chow mein! It’s really frustrating. Thanks!
HI RASA,
LOVE YOUR SITE, RECIPES, PHOTOS, AND THE WAY YOU TAKE THE TIME TO RESPOND TO OUR COMMENTS!!! I ABSOLUTELY LOVE, LOVE, LOVE CHINESE FOOD. RECIPES SOUND & LOOK AMAZING. I HAVE BEEN COOKING SINCE I WAS 13 NOW, ABOUT 40 YRS. LATER THE THOUGHT OF TRYING TO COOK CHINESE FOOD INTIMIDATES ME & I HAVE NO IDEA WHY. (FEAR OF FAILURE?) I ASK MYSELF, “WHAT’S THE WORST THING THAT CAN HAPPEN? IT DOESN’T COME OUT RIGHT, (I’D BE UPSET), IT WON’T TASTE LIKE I THINK IT SHOULD ETC. ANYWAY, FOOD LOOKS GREAT (THERE’S NO HOME DELIVERY IN THIS NECK OF THE WOODS, SO . . . I’LL TRY TO MAKE MYSELF TRY THIS RECIPE OR LO MEIN, BONELESS RIBS, TERIYAKI ON & ON. I’M STARVING ! ! THANKS FOR THIS GREAT SITE. SANDY
Sandy, thanks for being a fan. :)
HI,
I FOUND, LOST AND NOW FOUND YOUR SITE AGAIN, FINALLY! ! ! (LIVE IN SM. TOWN W/ NO CHINESE DELIVERY HERE). CAN’T WAIT TO TRY THESE RECIPES. ABSOLUTELY LOVE CHINESE FOOD, I COULD EAT IT EVERY DAY & I’VE HAVE BEEN WANTING TO MAKE CHOW MEIN, LO MEIN, AND ALL OTHER CHINESE FOOD FOREVER, BUT FOR SOME REASON (I FEEL INTIMIDATED, BY COOKING CHINESE, DON’T KNOW WHY. I THINK, THERE’S NO WAY THIS IS GOING TO TASTE ANYTHING LIKE FOOD FROM MY FAVORITE CHINESE RESTAURANT, I’VE BEEN COOKING ABOUT 40 YRS, SINCE I WAS LITTLE KID, I TELL MYSELF,IT’S NOODLES, VEGES, MEAT, & OTHER INGREDIENTS. NO BIG DEAL WORST CASE, I HAVE TO THROW IT OUT (HATE WASTING FOOD). MUST BE AFRAID OF FAILURE!!! ANYWAY, SOUNDS GREAT, LOVE YOUR SITE THANKS FOR ALL. SANDY
RASA, IT SAID MY EMAIL WOULD NOT BE POSTED CAN IT BE REMOVED. PLEASE JUST USE MY FIRST NAME THANK YOU, SANDY
No problem I removed it.
HI RASA, IT WASN’T REMOVED IT’S ON THE COMMENT ABOVE THIS ONE. THANKS AGAIN.
Great that you found me again! :)
My kids and I love this recipe, your other recipes, and your cookbook. Thanks for making Chinese cooking accessible to everyone!
Thanks Cindy!
i really want to try this recipe but i’m highly allergic to all seafood and things that have it in it like Oyster sauce and fish sauce, can i make this recipe with out using Oyster sauce or is there a good alliterative?
Just use soy sauce.
How did you “treat” the chicken with baking soda? Why do you do this? I’ve never heard of it before…
It will make the chicken tender, silky just like how they are served in Chinese restaurants. Try it you will know what I mean.